Spicy Moroccan Chickpeas; Spice Blends

This is the last in the series on Herbs and Spices.

It’s easy and economical to make your own blends. You know exactly what you have and can adjust it to your own taste.

The following are examples of spice blends from:The Spice and Herb Bible

Barbecue Spice
1/4 cup paprika                          2 tbs sea salt
2 tbs garlic powder                     4 tsp sugar
3 tsp dried parsley                      1 tbs black pepper
1 1/2 tsp cinnamon                     1 1/2 tsp ginger

Cajun Spice Mix
1/4 cup paprika                          1/4 cup dried basil
8 tsp onion flakes                       1 tbs garlic powder
4 tsp salt                                  4 tsp black pepper
4 tsp fennel seeds                      1 tbs dried parsley
1 tbs cinnamon                          1 tbs dried thyme
1 tsp white pepper (or to taste)    1 tsp cayenne pepper (or to taste)

Chinese Five-Spice
2 tbs ground star anise               2 1/2 tsp ground fennel seeds
1 1/2 tsp ground cassia              1/2 tsp black pepper
1/4 tsp ground cloves

  Madras-style Curry (one example of curry blends) – all ground spices
1/3 cup coriander seed                2 tbs cumin
1 tbs turmeric                            2 tsp ginger
1 tsp yellow mustard seed            1 tsp fenugreek seed
1 tsp cinnamon                           1/2 tsp cloves
1/2 tsp cardamom seed                1/2 tsp chili powder
1 1/2 tsp black pepper

Garam Masala  all ground spices
4 tsp fennel seeds                       2 1/2 tsp cinnamon
2 1/2 tsp caraway seeds              1/2 tsp black pepper
1/2 tsp cloves                             1/2 tsp green cardamom seeds

Harissa made into a paste
1/4 cup dried chili flakes               1/4 cup hot water
6 fresh spearmint leaves               2 tbs crushed garlic cloves
2 tbs sweet paprika                     2 tsp caraway seeds
2 tsp coriander seeds                   1 tsp cumin seeds
1 tsp salt                                   1 tbs olive oil

Jerk Seasoning
4 tsp ground allspice                    2 tsp chili flakes
1 1/2 tsp ground ginger                1 tsp black pepper
1 tsp dried thyme

Paella Seasoning
50 saffron stigmas                       2 tbs mild Spanish paprika
2 tbs sweet Hungarian paprika       1 tbs sweet smoked paprika
2 tsp onion powder                      2 tsp salt
1 1/2 tsp garlic powder                 1 tsp dried rosemary
1 tsp black pepper

Tagine Spice Mix
2 tbsp mild paprika                       2 1/2 tsp ground coriander seed
1 tsp cassia                                1 tsp medium chili powder
1/2 tsp ground allspice                  1/4 tsp ground cloves
1/4 tsp ground green cardamom seed

That should give you some ideas for your own blends.

I made these flavorful chickpeas to serve with our spice Leg of Lamb last week.

Spicy Moraccan Chickpeas

Spicy Moroccan Chickpeas

1 cup dried chickpeas  3  – 4 cups cooked
1 onion
3 cloves garlic
2 tsp paprika
2 tsp cumin
1 tsp cinnamon
1/4 tsp ground ginger
2 cups chopped tomatoes, with juices
2 tbs dried parsley
1 tbs dried marjoram
1 tbs olive oil

Soak chickpeas in cold water for 5 hours or overnight.  Drain, add fresh water to cover by 3 inches (7cm) and cook until tender, about 90 minutes.  Drain and cool
When cool, peel: Cover chickpeas with cool water and stir with your fingers, rubbing lightly.  The outer peel will come off and float to the top.  Remove and discard.  This is not necessary but will allow the flavors to penetrate the chickpeas.

Roughly chop onion and mince garlic.  Sauté onion, garlic and spices in olive oil until onion is tender and spices fragrant.  Add tomatoes and simmer for 15 minutes.  Add chickpeas, herbs and simmer for 15 minutes longer. 

Mon mari added a few drops of hot sauce to his.  I, as we all know, am a wimp.

Next week – my experience with the sneaky Pimento de Padron!

As long as I’m doing this – here are a few herb blends, as well:

Fines Herbes
2 tbs parsley                        1 tbs chervil
1 tbs lovage                         2 tsp green dill weed
2 tsp tarragon

Herbes de Provence
4 tsp dried thyme                  2 tsp dried marjoram
2 tsp dried parsley                 1 tsp dried tarragon
2/3 tsp dried lavender flower   1/2 tsp celery seeds
1 crushed bay (laurel) leaf

Italian Herbs
4 tsp dried basil                    3 tsp dried thyme
2 tsp dried marjoram              2 tsp dried oregano
1 tsp dried sage                    1 tsp dried garlic flakes
1 tsp dried rosemary

3 thoughts on “Spicy Moroccan Chickpeas; Spice Blends”

  1. Simona, I had never heard of skinning them – but it seemed a good idea and was simple.
    Year on the Grill, I have no spice guys anywhere near me….. Lucky you!

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